Poppy Seed Rolls with Calamondin Orange Marmalade
Preheat oven to 375 degrees
Poppy Seed Filling
1-1/2 cup poppy seeds
2 Tbl. honey
1/2 cup sugar
1/4 cup raisins, chopped
3/4 cup milk
Grind the poppy seeds in a clean coffee grinder in small batches until finely ground. Mix all of the ingredients in a saucepan and cook over medium heat until the filling is thick but still spreadable. Set aside.
1 cup water
1/2 cup milk
1/2 cup butter
4 cups unbleached flour
1-1/2 to 2 cups whole wheat flour
1/2 cup sugar
1/2 tsp. salt
4-1/2 tsp. active dry yeast
Combine water, milk and butter in a saucepan and heat until very warm and the butter is partially melted. Take off the heat. You should still be able to touch the mixture.
Combine 2 cups of the unbleached flour with the sugar, salt and yeast in a large mixing bowl. With the mixer running, add the warm milk and butter mixture. Blend thoroughly. Beat in the eggs one at a time. Add the rest of the white and whole wheat flour a half cup at a time. When dough clings together add dough hook attachment to the mixer and knead the dough until it is well blended. You may need to add a bit more white flour. The dough will be slightly sticky. Turn out to a floured board to finish kneading. Place in a buttered bowl, cover and let rise in a warm place for an hour.
Punch down the dough and divide into two. Roll out each piece into a rectangle. Spread half the poppy seed filling over the rectangle dough and roll up from the short side. Slice dough roll into about (9) 1” pieces. Repeat for the other rectangle. Place the spiral rolls on buttered cookie sheets.
Cover and let rolls rise in a warm place until doubled in size, about an hour.
Bake at 375 for 25 minutes until rolls are lightly brown.
Calamondin Orange Marmalade
Harvest a large bowl of sour Calamondin Oranges from your own tree.
Coarsely chop the small oranges, peel and all, removing the seeds as you chop. Place in a saucepan and add equal parts sugar. Add 1/2 cup of orange juice for 4 cups of chopped oranges. Bring to a boil and cook until all sugar is dissolved, stirring frequently. Reduce heat and simmer for about a half hour. Set aside and cool slightly.
Pour over hot rolls.